How to make
Cut all of the vegetables into cubes and fry them successively in olive oil with a little salt - first the onion and the celery and as soon as they soften, add the potatoes and carrots and after 3-4 minutes the zucchini.
Pour the softened vegetables with hot water - about 5 cups (1.2 L) and pour a spoonful of vegetable spice. You can use vegetable broth instead.
Cook for another 25 minutes, remove it from heat and liquidize it.
Whip the sour cream with the lemon juice, salt and some of its peel (grated on a very fine grater / only the yellow part) into a fluffy cream.
Add this mixture to the soup and mix well. You can also continue to work with the liquidizer.
If desired, dilute with a little water.
Serve the cream soup hot, with a crunchy finish of croutons.
Enjoy your meal!
